Black Bean and Bacon Dip
(Frijoles Molidos — Puerto Rico)
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- 10 ounces dried black beans
- 3 tablespoons olive oil
- 1/2 cup finely minced yellow onion
- 3 large cloves garlic, peeled and minced
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon Tabasco sauce, or to taste
- 1/2 teaspoon salt, or to taste
- 3 tablespoons finely minced fresh cilantro
- 1/3 cup sour cream
- 5 bacon strips, fried and crumbled
- Remove any pebbles and debris from beans; rinse under cold running water, and
- Pour soaked black beans into a colander and rinse under cold running water. Put
beans in a medium pot with enough water to cover, then bring to a boil over medium
heat. Reduce heat and simmer the black beans for 1 1/2 hours, or until they are
tender, adding more water, if necessary, to keep them covered. Drain beans, then
puree them with 1 cup fresh water in a food processor fitted with the metal blade
or an electric blender until smooth.
- Heat olive oil in a large skillet over medium heat and sauté the minced onions
and garlic until the onions are limp, about 4 minutes. Reduce heat to medium-low
and add pureed black beans, lemon juice, Tabasco sauce and salt. Cook for 10 minutes,
stirring occasionally so that the beans do not stick to the skillet. If the beans
bubble too vigorously, reduce heat to low. Remove beans from the heat and let them
rest for 15 minutes so that they set. At this point you can also cool the beans
and store them in the refrigerator for up to 2 days.
- Stir in 2 tablespoons of the cilantro, then spoon the black beans into a medium
serving bowl. Top with dollops of sour cream, and then the crumbled bacon and the
remaining tablespoon of cilantro.
Serves 6 to 8 as an hors d'oeuvre or side dish.
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